Vegan Artichoke Verdant Goddess Bowl

Servings: 4

Cooking Time: about 45 minutes

Ingredients

For the dressing:
1 avocado (not seasonal, granted, but oh so delicious)
½ cup fresh basil, chopped
½ cup fresh parsley, chopped
2 tbsp fresh chives, chopped
1 clove garlic, minced
2 tbsp juice of 1 lemon
½ cup pistachios
¼ cup Organic Kitchen extra virgin olive oil
¼ cup water

For the bowl:
2 tbsp Organic Kitchen extra virgin olive oil
500g baby artichokes
500g baby potatoes
500g peas (or 250g small broad beans, shelled)
250g asparagus (ends trimmed)
4 cups rocket leaves

How to Make it

Preheat the oven to 200°C and line two trays with baking paper.
Prepare a large bowl of water with half a lemon squeezed into it (to keep the artichokes from turning brown once peeled).
Trim the artichokes: remove the outer leaves enough to reveal the tender centre; snip the stem ends off, cut the top off; halve and add to bowl.
Quarter the potatoes. Add to baking trays.
Add the artichokes. Drizzle with oil and season to taste. Roast for 20 to 25 minutes (until crisp on the outside and soft in the middle).
With 10 minutes to go, add the asparagus and choice of peas or small broad beans and remaining oil. Cook until slightly coloured.
Meanwhile, blend all ingredients for the dressing in a food processor.
To serve, place the rocket leaves in a salad bowl and top with the roasted vegetables. Put the dressing in a separate small bowl for self-serving.